Beverage agitator-frother

ABSTRACT

A device for the convenient frothing or mixing or agitating of milk or other liquids is disclosed. The unit may take many forms, but common to nearly all is that the user simply pours or dispenses the liquid from the devices vessel or holding area, and as the fluid flows to the devices exit spout, the fluid is frothed, thus providing a “Pour to Froth” experience.

RELATED APPLICATIONS

This application is a continuation-in-part of U.S. Ser. No. 14/813,102,filed Jul. 29, 2015, which claims the benefit of U.S. provisionalapplication Ser. No. 62/031,124 filed on Jul. 30, 2014, and alsoprovisional application Ser. No. 62/144,420 filed on Apr. 8, 2015. Theentire disclosure of the above-listed patent applications and theirprosecution history to date relating to frothers is hereby incorporatedby reference herein to provide continuity of disclosure.

FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT

[Not Applicable]

MICROFICHE/COPYRIGHT REFERENCE

[Not Applicable]

BACKGROUND OF THE INVENTION

The present invention relates generally to the preparation of beverageswhether they be hot or cold. More specifically, the invention relates tothe mixing or agitation of a beverage and in most cases the frothing orentraining of air into the beverage. Usually, the beverage is milk ordairy based product but may be soy or any other suitable liquid.

There are frothers commercially available however, they all havelimitations—not limited to the quantity they can prepare, that time ittakes, to prepare and in the amount of cleanup required.

BRIEF SUMMARY OF THE INVENTION

The present invention is intended to provide an improved means offrothing liquids such as milk to be used in coffee drinks or frothing orand mixing other drinks such as hot chocolate or cocoa.

BRIEF DESCRIPTION OF SEVERAL VIEWS OF THE DRAWINGS

FIG. 1 is a top view of one embodiment of the invention.

FIG. 2 is a front elevation of the invention of FIG. 1.

FIG. 3 is a side sectional elevation of the invention of FIG. 1, thesection being taken along section plane A-A.

FIG. 4 is a trimetric view of FIGS. 1-3.

FIG. 5 is a top view of another embodiment of the invention.

FIG. 6 is a front elevation of the invention of FIG. 5.

FIG. 7 is a side sectional elevation of the invention of FIG. 5, thesection being taken along section plane B-B.

FIG. 8 is a trimetric view of FIGS. 5-8.

FIG. 9 is a top view of another embodiment of the invention.

FIG. 10 is a front elevation of the invention of FIG. 1.

FIG. 11 is a side sectional elevation of the invention of FIG. 1, thesection being taken along section plane C-C.

FIG. 12 is a trimetric view of FIGS. 9-11.

FIG. 13 is a view substantially the same as that of FIG. 11, but rotatedto show the flow of liquid into the well 24, and then out the spout 10.

FIG. 14 is a wiring schematic showing how two voltages may be used toachieve two agitation/frothing speeds.

FIG. 15 is a collection of different agitators used and experimentedwith in top and trimetric views, as well as various views of one examplemotor/shaft.

FIG. 16 is a side sectional elevation of a generally bottom dispensing,frothing “urn”.

FIG. 17 is a side sectional elevation generally top dispensing, frothing“air-pot”.

FIG. 18 is a side sectional elevation of a generally bottom dispensing,frothing “urn” similar to that of FIG. 16, but showingadditional/alternative details.

The following reference characters are used in the drawings of refer tothe parts of the present invention. Like reference characters indicatelike or corresponding parts in the respective views.

-   -   2—Lid/housing structure    -   8—Vessel body    -   10—Spout    -   12—Motor    -   14—Motor Coupling    -   16—Shaft    -   18—Baffles    -   20—Agitator/wisk    -   24—Frothing Well Area    -   26—Retention wall    -   28—Batteries    -   30—Switch 1    -   32—Switch 2    -   34—Flow orifice    -   36—Fluid    -   38—O-Ring or Seal    -   40—Baffle Wall    -   42—Motor Chamber    -   44—Vent/check valve

DETAILED DESCRIPTION OF THE INVENTION

While the invention will be described in connection with severalpreferred embodiments, it will be understood that the invention is notlimited to these embodiments. On the contrary, the invention includesall alternatives, modifications, combinations, and equivalents as may beincluded within the spirit and scope of the appended claims.

There are several features that are common to all the embodiments. Abeverage to be mixed or froth is put into a carafe and then by simplypouring the liquid from the carafe, the liquid is mixed, and/or aeratedso that by the time the liquid is in a glass, cup, plate or othervessel, the state of the liquid has been altered.

As previously mentioned, there are other appliances for the mixing orfrothing of beverages/milk based beverages. These units require you topour milk into them, turn them on, and then wait. These units often alsoincorporate a heating element. Because the volume of the milk expands,these units often can only froth about enough for one drink at a time.So often they are limited in volume. Also, milk does not froth nearly aswell once it is warm versus it being cold. So once the unit has preparedone beverage/gone through a cycle, frothing capability is diminished andcontinues to diminish as the unit heats up. Some units will not run asecond cycle until the carafe is cooled by ambient air or under runningwater. These units also take a long time to prepare the beverageanywhere from 2 minutes to 5 minutes. Those that are able to frothgreater quantities take longer and additionally require the user to makelarger quantities for the unit to operate properly. So the units thatmake a single serving and those that make more have little to no controlover the quantity of the batch. One is stuck with the batch sizedesigned into the machine. Furthermore, these units need to be cleanedafter every use before they can be stored.

Contrast this with the invention at hand. A user simply removes a carafeof milk from the refrigerator (optionally) and pours it into the cup orglass they are to drink from. The froth produced is maximized, as themilk is cold, and the user may then use it as is (it could have pouredit into coffee as well) or microwave the milk/froth to heat it up, as ithas been found through experimentation that micro waving after the frothhas been maximized with cold milk actually stiffens the froth. There isno cleanup and the user simply puts the carafe back into therefrigerator for the next use. The only thing to clean is the cup orglass used for consuming the beverage.

It should be noted that the present invention may also be used with aseparate heating pot/vessel instead of a microwave. In this case theadvantages of increased froth production are still realized, however,cleanup has been increased. It should also be noted that it is fullyanticipated and part of the invention that the carafe may be constructedof an insulating material, or construction (double wall or other) suchthat the unit does not have to be refrigerated at all times and may beleft out at coffee stations and the like. And/or similarly to othermachines, the milk or cocoa may be put into the device every time it isused, and thus fluids are never “stored” for extended periods in thedevice.

Referring to FIG. 1, one embodiment of the present invention can beseen. In this embodiment of he the invention the frothing occurs in thisspout of the unit. There are batteries, 2, which are in electricalcommunication with a motor, 12. The motor 12, is attached to frothingelement/disk 20, by mechanical means such as being coupled to a shaft16, via coupling 14, which may be resilient to accommodate angulardifferences in geometry, manufacturing etc. or through a magneticcoupling. Magnetic coupling has the advantage of not requiring a breachin the motor wall, and thus the motor is able to be reliably sealed off.There are switches. One switch may be a main power switch, and anotherswitch may be a position sensitive switch. So that when the first switch“on” and the unit is tipped into a pouring position, the positionalswitch may be closed, or actuated by way of a swinging or rolling etc.positional element of switch and the motor 12 is energized. This causesfrothing disk(s) 20, to spin, thus frothing the milk as it is beingpoured. Additionally, the switches may have multiple positions, makingso there is a speed control, to further effect the amount of frothing.Annular ribs 24, or other forms of corrugation may be introduced, as ithas been found advantageous to slow the flow of the fluid so that it maybe properly frothed before it can flow over each rib or “speed bump”.Additionally, multiple agitators have been used on the same shaft/motorwith success.

Referring to FIGS. 5-8 another preferred embodiment can be seen. Thereare similarities, and also some significant differences from theprevious embodiment. In this embodiment the fluid is held in the lowerpart of the carafe. A baffle wall 40 and orifice 34 restricts the flowof fluid into frothing well/sub-chamber 24. It can be seen in FIG. 7that the chamber 24 forms a well, once the unit has been rotated/tippedinto its in use position generally 90 degrees from its out of useposition. The orifice 34, slows the flow into the well, and theagitator/frother disk 20, aerates the liquid causing it to increase involume and thus rise relative to retention wall 26 and exit spout 10.Continued liquid flow and pressure from orifice 34, further causes thefoam to rise, and flow over retention wall 26. Retention wall 26, servesto control the flow by acting as a dam until the liquid has beenfrothed. Simultaneously, more new liquid/milk is flowing into the bottomof the well, further pushing the froth up over wall 26 and then flow outexit spout 10.

Referring to FIGS. 9-13 another preferred embodiment can be seen. Heretoo, there are similarities, and also some significant differences fromthe previous embodiments. A major difference of FIGS. 9-14 versus 5-8 isthe orientation of the agitator 20, with reference to the well. It hasbeen found that this is an important distinction is frothing/agitatingefficacy. And while the motor orientation of FIGS. 5-8 could be coupleto bevel gearing etc. to achieve the same final orientation, complexity,cost, clean ability etc. then become factors.

So again referring to FIGS. 9-14, with emphasis on the sectional views11 and 13, this embodiment of the invention will be described. The usermay turn on the unit on and additionally, switch 30 may have multiplepositions, making it so there is a speed control, to further effect theamount of frothing. FIG. 14, outlines one way of achieving speedcontrol, by altering the way in which the batteries are wired in seriesand parallel, so that the voltage may be varied between 2 sets of cellsin series and parallel together for 3 volts and all four cells run inparallel for 1.5 volts, thus balancing the load evenly over all thecells. The current set-up, specifically as depicted in FIG. 14, using adouble pole, double throw switch does only use 2 cells for the lowervoltage setting thus an unbalanced use of the cells. However, by using aswitch with a greater number of poles balancing can be achieved and isanticipated. So once the unit is “on” it is ready for the second switch,32 to make the final closure of the circuit and energize motor 12. Thisoccurs when the unit is tipped, as switch 32 is a tilt switch. Asdepicted, it is a conductive ball switch, but it just as easily could bea swing switch, a momentary switch outfitted with moving ballast, orother known forms of tilt/orientation switches. So the user tilts theunit, as one would to pour its contents to another container and switch32 is closed energizing the motor 12, and thus spinning frothing disk(s)20. It should be noted that the unit could also function with a single(either/or) switch as well, so the terminology main switch could beapplied to the tilt switch as well if it were the only switch employed.It has been found that more than one frothing disk(s) 20, may bestacked, (not graphically depicted as stacked), for greater efficacy. Sothe unit has gone from the orientation generally of FIG. 11 now to aposition generally that of FIG. 13. It can also be seen in FIGS. 11 and13 that the chamber 24 forms a well, once the unit has beenrotated/tipped into its in use position generally 90 degrees from itsout of use position as in FIG. 13. A baffle wall 40 and orifice 34restricts the flow of fluid 36, into frothing well/sub-chamber 24. Theorifice 34, slows the flow into the well, and the agitator/frother disk20, aerates the liquid causing it to increase in volume and thus riserelative to retention wall 26 and exit spout 10. A vacuum break has beenfound to be necessary to allow air to enter to replace the liquidleaving. Such a break could be a vent hole such as 44, depicted simplyas a notch in the sealing ring area 38, oriented to least likely passliquid. A more sophisticated one way valve only allowing air in and notliquid to escape could also be employed to allow air to replace theliquid as it flows out. The volume of liquid flow and pressure fromorifice 34, further causes the foam to rise, and flow over retentionwall 26. Retention wall 26, serves to control the flow by acting as adam until the liquid has been frothed enough that it may flow over theretention wall 26. Simultaneously, more new liquid/milk is flowing intothe bottom of the well, further pushing the froth up over wall 26 andthen flow out exit spout 10. Once the user has poured enough froth, theuser simply does what comes natural, brings the container into agenerally upright position, thus opening switch 32, which shuts the unitoff. A small amount of the frothed liquids still in the well 24, area,de-froths and returns to the main storage chamber/vessel 8 via orifice34. The unit may now be ready for another cycle, or even simply put backinto the refrigerator for another time. The fluid 25 that was frothedmay be used as is, or micro waved or heated in some manner. It has beenfound that this heating with a microwave after actually stiffens thefroth further. An alternative is to heat the fluid in vessel 8, prior tofrothing. While this has some desirability, it has been found thathigher quality froth is obtained by post heating. It should also benoted that the agitator, 20 could be magnetically coupled through thewall that shaft 16 passes through. Thus making all the chambers, such asmotor chamber 42 sealed from each other. Referring again to FIG. 13, analternative embodiment will be described. In this embodiment the unit isused in a relatively stationary position. In this stationary position,main storage chamber/vessel 8 can have an additional opening andoptionally a lid/cap (not shown). When the user pours liquid to beagitated and/or frothed into the chamber/vessel 8, which could also justbe a small staging area, the machine performs as has already beendescribed, dispensing froth into a user's waiting cup etc. In yetanother embodiment orifice 34, further includes a valve structure (notshown). In this way, the main storage chamber/vessel 8 may hold liquidto be agitated and/or frothed, then when the user, or another input,presses a button lever etc. the valve structure is opened allowingliquid to be agitated and/or frothed to flow to the frothing chamber andthen dispensing froth into a user's waiting cup, another holding chamberetc. as has already been described. These embodiments serve todemonstrate that the invention need not be always “tippable” to functionwith some similarities as in other embodiments, and still has many, ifnot all, of the advantages of other embodiments. And another embodimentcontemplates using a variable flow restrictor or orifice 34, or variableflow valve. In this way another variable concerning froth rate etc. maybe accounted for. Additionally, it has been found that the flow ratechanges depending on how full the storage chamber/vessel 8 is due tovariable pressure. By being able to control the rate of flow variably, aslower or faster frothing process is achievable, and thus the user, orthe system by way of sensors or other feedback may alter the frothproduced by altering the flow rate via a variable valve or other suchstructure.

As touched on earlier with reference to FIG. 14, if there are 4batteries/cells, a switch can be provided switching between all 1.5cells in series for 6 volts, or two sets of two cells in parallel for 3volts/longer battery life. Or alternatively the two sets of two cells inparallel for 3 volts and a single set in parallel for 1.5 volts.Alternatively yet, any or all of the above voltage combinations could beutilized for various frothing/power scenarios. This could be a usefulstrategy for increased frothing or could provide two settings for twolevels of froth.

Referring to FIG. 15, a generally bottom dispensing frothing “Urn” formilk or hot chocolate can be seen. This figure shows that the unit mayhave separate discretely heated areas. In this way, the entire vesseldoes not need to be heated to produce warm or heated froth. And so themilk or liquid to be agitated/frothed may be maintained at a coolertemperature, which not only is better for frothing, but also for theshelf life of the product. The unused volume can be just put away backinto refrigeration without it having to be subjected to the spoilagedanger zone of between approx. 50-140 degrees. What can also be seen, isthat optionally, a smaller volume of fluid/milk can/could be maintainedin the heated area at a temperature above the danger zone, warmed andready to be frothed where its volume will increase, fresh fluid willalso be introduced via the valve and thus it will climb over theretaining wall/dam as has already been described.

In these FIGS. 15-17, pressing the “dispense” button or lever opens avalve (purely mechanical, or electromechanical), and usuallysimultaneously starts the impeller motor(s). In some embodiments, italso initiates a heating cycle in one area or another of the devicewhich may be for a timed interval. In other embodiments, the heated areais controlled by another switch and/or logic driver sequence. And in yetother embodiments, the entire main larger holding vessel is heated andkept relatively at temperature. In some embodiments, this is done with aseparate appliance (microwave etc.), and in other embodiments it is donewithin this main vessel itself. One particularly good way is to use adouble-boiler configuration so as to not scald the milk/fluid.

The proper temperature for frothed milk/almond milk/soy milk etc. isconsidered to be between 140 and 158 which makes it an appropriateholding temp for both food safety and proper serving temp of milk.

It can also be seen that the unit can be built as a cartridge system. Inone embodiment as depicted there is a generally larger tank for themilk/fluid and then there is a separate, generally smaller area/well forprocessing. As already described, that smaller area/well in someembodiments remains heated to maintain safety, and the first tank staysrelatively cool/cold. In this way, the second tank can be washed easily,while the first tank may be refrigerated. A way of actively coupling anddecoupling the impeller drive is also disclosed.

It has been found that while keeping a part of the fluid heated, milkespecially can form a “skin” on the surface. As such it has been foundthat it is sometimes advantageous to have the unit have a standby modewhich actives the impeller, intermittently, slowly, constantly slowly,at timed intervals after another action, based on temperature or any ofthe above. In this way the milk or fluid that is being held at a safetemp +140 degree Fahrenheit, may be made to not curdle or form a toughskin on its surface. A purge function may also be incorporated for thesame reasons, as well as just freshening the fluid, whether it be in themain holding area, or the frothing chamber, or the conduitbetween/contiguous to the two, or even the exit spout/area from thefrothing chamber/area.

Referring to FIG. 16, A generally top dispensing, frothing “Air-Pot” formilk or hot chocolate or other fluid. This embodiment also discloses avariant that is also applicable to other embodiments. In this embodimenttwo (or more) separate but associated zones are included. Both may befrothing zones, or only one may be. As has already been touched upon,frothing can often be more effective on a cold(er) fluid. Yet there is adesire for warm froth. As such, one embodiment utilizes a structurewhere the frothing occurs in a cold zone, and then flows/froths/isdisplaced as has already been described, usually over a dam-wall, to aheating section, where further frothing mayor may not occur, and flows,and fluid flow/displacement may also occur over another dam-wallproviding time for the fluid-froth time to be heated. In this figure itcan also be seen that the impeller(s) is magnetically coupled to itsdriving member(s) further enabling the sub-unit to be easily decoupledas a cartridge for cleaning, and also providing for an easier to cleanappliance part. In this embodiment, it can be seen that the two drivingmembers are coupled together via a belt or other suitable structure.

Referring to FIG. 17 is essentially a combination of FIGS. 15 and 16 andas such serves to further illustrate that various aspects of each of thedisclosed embodiments may be combined with various elements of any ofthe other embodiments to achieve different and desired results.

Another embodiment involves embedding any of the aforementionedembodiments into another appliance. One such appliance could be a coffeemaker. Thus, a coffee maker could have an area or ability to houseanother fluid such as milk (optionally removable and able to beseparately washed/refrigerated), and this coffee maker or otherappliance would have the other inventive structures already disclosed toenable it to create frothed beverages and/or frothed/agitated beveragetoppings etc. In some embodiments the entire process is automated,mechanically, or through a microprocessor etc., creating the drinksautomatically for the user. In this way the user can indicate intent,and the appliance can alter the parameters such as proportions of coffeeor other beverage) to froth, frothing/agitation time, whether the frothis dispensed into the cup/vessel first, last, or some combinationbetween with reference to the other fluids/foods/ingredients beingdispensed.

Also, it should be noted that a multitude of heating methods may beemployed, resistance, inductive, microwave etc. and still be within thespirit and scope of the present invention.

Referring to figures another embodiment will be described. Here themilk/coco/fluid is heated on the way to the frothing sub-chamber area.The fluid is metered onto a coursework\labyrinth, whereby it can beheated in a slower manner and thus not scald the fluid and furthermorethe residue will not burn as badly when the deck/coursework is “dry.”The coursework can be as simple as a single, straight path, or as anundulating (vertical or horizontal) and/or weaving path work thatmaximizes lineal travel in given area for maximum efficiency in energyand space. As has already been described, but will be again, is alsoanticipated is that there may be multiple stages of frothing in both thevertical direction (multiple impellers, and/or stairs) or the horizontaldirection (stairs, and or multiple dam walls). So, there may be multipleimpellers arranged generally in sequential line (horizontally) with eachother; each refrothing and/or adding froth. There may be multiple damwalls, each leading to a new frothing chamber(s) which mayor not haveadditional frothing agitators. In addition, there may be multipleimpellers and dam walls generally aligned vertically. So there may bemultiple impellers/agitators on a single or multiple shafts arrangedgenerally vertically, or multiple dam or retention walls, likened tostair-steps arranged generally vertically. And these may be combined toachieve multiple stages of frothing with the agitators, and controlledflow with the dam-retention walls in all directions/dimensions verticaland horizontal to achieve the desired functional results. Alsoanticipated is that in those embodiments where the unit is relativelyfixed (nonpitcher like) and the user dispenses into another vessel; thatthe dispensing spout itself may be tipped downward relative to the restof the device. In this way, the frothed fluid may be dispensed and thisaction may optionally turn unit on and optionally open valve whichallows fluid into the frothing chamber(s) and then when the spout is“un-tiped” into its original position it may also be canted/slanted backto prevent dripping and to also put the milk after the froth has fallenback into a food temperature “safety zone”.

Below is an analysis of different types of units currently available andthe invention(s) at hand.

Basic formats: Technology Employed: 1) Espresso machine Steam based 2)Manual Carafe unit Screen plunger 3) Stick based units Disk/impeller 4)Electric Carafe units Disk/impeller 5) Pour to Froth -present inventionDisk/impeller

Problems with Other Formats/Units

1) Espresso machine steamer

-   -   a) Requires heat up time    -   b) Adds water to the milk    -   c) Requires separate frothing carafe—additional dish to clean    -   d) ideally you pre-cool the frothing carafe    -   e) Requires technique—Traditionally a frustrating experience    -   f) Requires high temperature/high pressure steam

2) Manual Carafe-pump-screen unit

-   -   a) Requires manual effort    -   b) Inferior froth    -   c) Fragile-often breaks    -   d) Creates too little or too much froth.    -   e) Slow process

3) Stick based units

-   -   a) Cannot add froth to an existing cup, unless you use a        separate frothing cup.    -   b) Needs to be rinsed after every use    -   c) Requires the user to do the extra steps of pouring milk and        then frothing.

4) Electric Carafe units

-   -   a) Difficult to clean    -   b) Creates too little or too much froth.    -   c) Expensive    -   d) Takes a long time to process    -   e) Requires A.C. power    -   f) Slow process

The Nespresso Aer03 took 1:45 to froth/heat and 2:30 to heat with lowfroth disk.

The Capresso FrothPro takes 5 minutes. It is a much larger volume thanthe Nespresso

“Pour to Froth” or the invention(s) of this disclosure has theseadvantages:

1) Able to only froth what is needed. Some units have to froth too muchminimum batch size. And also able to froth as much as is needed-someonly froth enough for one-2 beverages.

The Starbucks unit can process 5 oz. of milk whereas one version of thisinvention can process 21 oz. of milk.

2) Froth is fresh and not sitting

3) Fast process

The Nespresso Aer03 took 1:45 to froth/heat and 2:30 to heat with lowfroth disk.

The Capresso FrothPro takes 5 minutes. It is a much larger volume thanthe Nespresso

4) Take it from the fridge, pour and put it back.

can froth coco

Can be microwaved (without power lid) for heating and then frothing.

Or froth first and then microwave which stiffens the froth.

Or The unit may sit on a warming plate/or have one built in for servicestyle/Starbucks buffet enviorns.

Unlike a hand held wisk, you can actively add froth to an existing/inprocess cup of coffee etc.

Lidded like the tube of a tea kettle to keep the milk fresh

The traditional multiple steps of:

1) pouring milk into a frother,

2) frothing

3) pouring/spooning froth from frother to cup

4) washing frother is reduced to pouring froth from the unit into a cup.

Because the volume of the milk expands, other units often can only frothabout enough for one drink at a time. So often they are limited involume. Also, milk does not froth nearly as well once it is warm versusit being cold. So once the unit has prepared one beverage/gone through acycle, frothing capability is diminished and continues to diminish asthe unit heats up. Some units will not run a second cycle until thecarafe is cooled by ambient air or under running water.

These units also take a long time to prepare the beverage anywhere from2 minutes to 5 minutes. Those that are able to froth greater quantitiestake longer and additionally require the user to make larger quantitiesfor the unit to operate properly. So the units that make a singleserving and those that make more have little to no control over thequantity of the batch. One is stuck with the batch size designed intothe machine.

Able to only froth what is needed. Some units have to froth toomuch-minimum batch size.

And also able to froth as much as is needed-some only froth enough forone beverage.

Froth is fresh and not sitting

can froth coco

Can be microwaved (without power lid) for heating and then frothing.

Or froth first and then microwave which stiffens the froth.

Or The unit may sit on a warming plate/or have one built in for servicestyle/Starbucks buffet enviorns.

Unlike a hand held wisk, you can actively add froth to an existing/inprocess cup of coffee etc.

Lidded like the tube of a tea kettle to keep the milk fresh

The traditional multiple steps of:

1) pouring milk into a frother,

2) frothing

3) pouring/spooning froth from frother to cup

4) washing frother

are reduced to pouring froth from the unit into a cup with the CafeBarrista-pour to froth carafes and dispensers.

I claim:
 1. A device for frothing liquids comprising; a. a vessel forholding said liquids, b. a motor, c. an agitator coupled to said motor,d. a well structure, e. a flow orifice between said vessel and said wellstructure, where the flow from said vessel and said well structure isrestricted to maximize the frothing in said well structure.
 2. Thedevice of claim 1 further including a switch where said motor isenergized when said vessel is pivoted from a generally verticalorientation into a generally horizontal orientation.
 3. The device ofclaim 1 where the flow from said vessel and said well structure occurswhen said vessel is pivoted from a generally vertical orientation into agenerally horizontal orientation.
 4. The device of claim 1 where thewell structure is further defined as having a wall structure generallydistal to said flow orifice and said wall structure has an openingallowing frothed liquid to escape.
 5. The device of claim 1, furthercharacterized in that said agitator is comprised of at least two spacedapart rotors.
 6. The device of claim 5, where said rotors are disks. 7.The device of claim 1, where said vessel is further characterized ashaving an upper portion and a lower portion.
 8. The device of claim 7where said lower portion comprises a singular vessel and where saidupper portion contains said motor, said agitator, and said wellstructure.
 9. A device for agitating liquids comprising; a. a vessel forholding said liquids, b. a lid which generally closes off a portion ofsaid vessel, c. a motor, d. an agitator coupled to said motor, e. a wellstructure, f. a flow orifice between said vessel and said wellstructure, where the flow from said vessel and said well structure isrestricted to maximize the frothing in said well structure, where saidmotor, said agitator, and said well structure are disposed in said lidstructure.
 10. The device of claim 9, where said flow orifice is aconnecting conduit between said vessel and said lid.
 11. The device ofclaim 9, further including a switch where said motor is energized whensaid vessel is pivoted from a generally vertical orientation into agenerally horizontal orientation.
 12. The device of claim 9, where thewell structure is further defined as having a wall structure generallydistal to said flow orifice and said wall structure has an openingallowing frothed liquid to escape.
 13. The device of claim 9, where saidagitator is at least one disk.
 14. A device for agitating liquidscomprising; an upper portion and a lower portion, where said lowerportion further characterized as being a vessel adapted for holdingliquid; and where said upper portion houses; a) a motor, b) an agitatorcoupled to said motor, c) a well structure, d) a flow orifice betweensaid lower portion vessel and said well structure, where the flow fromsaid lower portion vessel and said well structure is restricted tomaximize the frothing in said well structure, where said motor, saidagitator, and said well structure are disposed in said upper portion.15. The device of claim 14, further including a first switch where saidmotor is energized when said vessel is pivoted from a generally verticalorientation into a generally horizontal orientation.
 16. The device ofclaim 14, where the well structure is further defined as having a wallstructure generally distal to said flow orifice and said wall structurehas an opening allowing frothed liquid to escape.
 17. The device ofclaim 14, where said agitator is at least one whisk like structure. 18.The device of claim 15, further including a second switch, where saidsecond switch selectively enables said first switch.
 19. The device ofclaim 1, further characterized in that said agitator is comprised of atleast two spaced apart rotors.
 20. The device of claim 1, furthercharacterized in that said vessel for holding said liquids is positionedgenerally above, gravitationally, said well structure.